Harvesting Brinjal

 

• Harvest 65 to 80 days after transplanting, depending on the variety.

• The skin of the fruit is shiny and unwrinkled and a uniform color when it is ready for harvest

• As soon as the skin does not rebound to gentle pressure from your finger, it’s ripe.

• Japanese eggplant may be ready to harvest when the size of a finger or hot dog

• Cut the fruit with a sharp knife or pruning shears close to the stem, leaving about an inch of it attached.

• Once ready, eggplants are harvested at least once per week, preferably twice a week.